Italian White Bean Pate
 
makes 1 1/4 cups 
 
1 cup  dried cannellini beans, soaked overnight in water, or 3 cups (24
oz.  canned cannellini or great northern beans, rinsed and drained
4 cup  lightly salted chicken broth (if using dried beans)
1 tsp  chicken broth or water, or more as needed
2 Tbsp  extra virgin olive oil
2 tsp  finely chopped fresh thyme, or 1/2 tsp. dried
1 clove  garlic, finely chopped
1 Tbsp  finely chopped flat-leaf parsley
1   scallion, white and light green parts, chopped
1/2 tsp  salt
1/4 tsp  freshly ground black pepper, plus a few turns of the
  peppermill for garnish.
 
if using dried beans, drain water after soaking. place in a medium 
heavy saucepan, add the chicken broth, and simmer over low heat until 
tender; check after 30 minutes for doneness. drain and cool. if using 
canned beans, skip this step and continue. 
in the bowl of a food processor fitted with the metal blade, 
combine the beans, the teaspoon of broth or water, olive oil, thyme, 
and garlic and process to a smooth consistency, adding more liquid 
until the desired consistency forms. (if made with canned beans the 
pate will have a smoother, silkier consistency than pate made with 
freshly cooked beans. 
add all but 1 teaspoon of parsley, the scallion, and salt and 
pepper. pulse to mix. transfer to a serving bowl. top with a few turns 
of the peppermill and the remaining parsley and scallion. serve at 
room temperature. 
 
from: spreads, toppers & dips by diane rozas isbn:0-02-861003-2 
 
source: http://www.recipelink.com/mf/0/9669 
 
 
 
-- 
(ID: 6667) Mirror: rec.food.recipes: Sun, Aug 8, 2004


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